1 c. sugar
1 c. light corn syrup
1 c. smooth peanut butter
6 c. Rice Krispies
1 c. butterscotch bits
1 c. chocolate bits (or you may use all chocolate bits)

Butter a 9 x 13 inch pan. Cook sugar and syrup in a 2 1/2 quart saucepan until bubbly. Remove from heat. Add peanut butter and stir well. Stir in Rice Krispies. Spread in pan. Melt both bits together and ice the mixture. No baking and no refrigeration.